Process of producing powdered cocoa substitution



Patented Jan.25, 19 38.

UNITE STATES PATENT OFFICE:

. samb- I 7 an. lsabi, orm -x. Osaka. man

No Drawing.

applloationmlst l No. miss. In Japan August 12, less powdered cocoa substitute; ithas for its obiect an 1 improved suhdi produced from forpowdered cocoawhich is low'prioedandhighlynourish ingnutaprovided'wlthmeanswherebythe andplacinginasuitableroomiorcompletefermentation,- '4.Afterfesmented,dryingahdg rillingisperformed.- i Y 'lheprimemotiveofthisinventionisbasedon thefoliowing: s 4

'lheflavorandtasteofthebeveragecontain- .ingcocoaortheclmcolateprodmtissopo mlar in general that the consuming quantity is-shown with a high up-curve. The defect,'-however, is

'is that it is bestsuited in various ways.

The full particulars relating to the newly 111-:

um nnui-en have frequently nose -bleed, dyspepsia,etc.,cursedbytheoveremcitationfromtein and of those overeating. The childrens liking for the chocolate is not attributable toithedeslre for It is, therefore; an urgent need to manufacture the chocolate reducing thetein and theobnomine contaihing per centage as far as possible, and yetretaining the same flavour-and taste chocolate.

The reasonwhy this invention adopts the nut stated above as the raw materialin producing the substitute of powdered cocoa or bitter-chocolate vented process are as follows:

i. Afterremov'alofthemfl-shellofthenuhthe inner skin, when left,is aboremovedby means ofgrillinglorwithweakalkaliorsulphuricatidliquid; flmstbequa'lity 01' thepomlered substitute 2. '1hewaterini,mnhing,.and slight proceshflrstto'heepthelacticaddbacteriain ,thebeststate-of ,secondly-todischarge the unneedfnlfattrsuhstsnoes of the nut:

flvetotenzninutsfsteamheatinggivestherisht eifectbutcautlonherehtahenincrdertoprevent asthenaturaloocoaor- (cl. H)

mam particles of the.nut.'from becoming starchy by over-steam heating or from destruction of the flavour and taste.

3."Ihe fat absorption process is performed in order to get rid of the excess fat which ob- 6 structs the n of the lactic acid bacteria and yields anunhealthy smell by fat and oil oxidation in propagation; in some cases which may necessitate another fat absorption after the grilling process, the 40% to 50%; absorption brings better eifect, but, in this case, sometimes, a little sugar and moisture'is needed to apply; in other-casesinnoneedoftheabsorption after the material is covered with the lactic acid bacteria in this condition or after applying 15 sugarandmoisture,andmixingisperformedinten to fifteen hours propagation in the propagation room. v

4. A fifteen hours propagation process at 30 degrees C. causes the material-to partly decom-. pose,changesittothestateofeasyeup iisy.takes the unhealthy smell out, and adds good flavour. andtaste. -'l.hehcticacidbacteriaisbestfor the performance stated above. After this process, proper drying prevents any ill-elect of the material in the grilling process. The material contains now. 2% to 3% moisture.

5. The grilling process carried out at approximately 100 degrees C. allows the lacticacid to evaporate, and acidity and an essential smell of .30

the material disappear, and a characteristic fragrance is produced and the external appearance otthematerialisby no means inferior "to powdered cocoa or -bitter-chocolate product. Whenthedryingandgrillingprocess is performed under lower pressure, the acidity and the. smell can be extracted thoroughly. B. For a highly fat contained raw material of which fat absorption is insufllcient at the first process, theabsorption process is repeated, then subjected to roiisto press, or crushed by using a What I claim'ls:

1. Steps in the process of producing powdered cocoa substitute comprising, removing the shell and interior cuticle of at least one of the group confisting of peanut, red Indian bean, loctus nut, acorn of the torreya nuclfera nut, walnut, as the starting material, then crushing andste'amheatingofthematerialwherebythe iattfs'ubstance-of the nut is extracted, then coveringwithlactieaeidbacteria, placiugin afer- -mentation room for a time in order to allow fermentation by the lactic acid bacteria, and then drying and grilling.

1 2. The process of 1 including adding a fatty material is absorbed in the same way after little sugar to the material before the performance grilling is performed, and lastly crushed.

of the lactic acid bacteria fermentation. 4. The process of claim! in whichvtne drying 3. The process oI-claim 1 in which the fatty and grilling is performed under lowered pressurematerlalispartlyabsorbedoi'itsfatintheiat '5 absorbing mocet nd theremainingpartotthe' emcm mm.

Patent No. 2,106,372

CERTIFICATE OF CORRECTION.

' y :Tamlar'y 25,, 19 8. s IIcHI EZAKI. w It is hereby'cer-tified that error appears in the above numbered patent requiring correction-es follows In the grant, name of pa'tent'ee for Seliehi Ezalgi" read Seiichi Ezakirand that the said Letters Peten'tshould be read' with this correction therein that the same may conform to the record of the ca e in the Patent Office.

Signed and sealed this 11 .1211 day of June, A. D. H518;

Henry Van Arsdale ('se l)" Acting Commissioner f Patents.

1 2. The process of 1 including adding a fatty material is absorbed in the same way after little sugar to the material before the performance grilling is performed, and lastly crushed.

of the lactic acid bacteria fermentation. 4. The process of claim! in whichvtne drying 3. The process oI-claim 1 in which the fatty and grilling is performed under lowered pressurematerlalispartlyabsorbedoi'itsfatintheiat '5 absorbing mocet nd theremainingpartotthe' emcm mm.

Patent No. 2,106,372

CERTIFICATE OF CORRECTION.

' y :Tamlar'y 25,, 19 8. s IIcHI EZAKI. w It is hereby'cer-tified that error appears in the above numbered patent requiring correction-es follows In the grant, name of pa'tent'ee for Seliehi Ezalgi" read Seiichi Ezakirand that the said Letters Peten'tshould be read' with this correction therein that the same may conform to the record of the ca e in the Patent Office.

Signed and sealed this 11 .1211 day of June, A. D. H518;

Henry Van Arsdale ('se l)" Acting Commissioner f Patents. 

